Method:
1.In a saucepan place all the ingredients except
the cream, flour and eggs Boil till evrything is
cooked (1 1/2 hour) 
2. Pour through a sive leaving just  have the stock.  
Mash the carrots and  parsnips and place them
into the stock. Add the sorrel and cook for around
10-15 minutes.
3. Prepare the cream and flour in a bowl
and mix well. Add one ladle of stock to the
mixture and mix well and pour everything
back into the stock.
4. Bring to the boil and serve with the sliced boil eggs